Orange Charlotte

Ingredients

• 0.5 pint Orange Jelly (as per Recipe No. 5)
• 1 oz. Cox’s Gelatine
• Strained juice of 2 Oranges
• Grated rind of 1 Orange
• 0.5 pint Double Cream
• 1 oz. Castor Sugar
• Sponge Fingers

Method

1. 1

   Pour into a mould some orange jelly about one inch deep, let this set, then line the inside of the mould with the sponge fingers.

2. 2

   Place a smaller mould in the centre of this lined mould and fill up the space (which should be about an inch) with clear orange jelly, and set aside until firm.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 12. The excerpt below is the record exactly as published.

. I pint Double Cream. The juice of half a Lemon, oz. Cox’s Gelatine. pint Milk. Pink Icing (whisked white of half an egg and ^ lb. of icing sugar, few drops Cox’s Cochi- neal well worked). Finger Biscuits or Sponge Cakes. A few drops Cox’s Cochineal. Line a mould with the sponge cakes or finger biscuits, which have been previously covered with a thin layer of the pink icing, and allow to set. Soak the Gelatine in the milk for about fifteen minutes and then dissolve over the fire. Rub the jam through a sieve, add the lemon juice, dissolved Gelatine, and cochineal. When cool stir in the whipped cream and pour into the lined mould as the mixture begin to set. (40) CARAMEL CHARLOTTE. 1 oz. Cox’s Gelatine. Yolks of 3 Eggs, the White of i, 3 oz. Lump Sugar. well beaten. I dessert spoonful of Water. The rind of half a Lemon. I gill Cream. i pint Milk. Sponge Fingers. Place the sugar with the water and lemon rind in a small clean saucepan, and cook over the fire until brown. Soak the Gelatine 20 in the milk Tor about fifteen minutes, and then stir over the fire with the caramel, j’olks and white of eggs until the mixture thickens (but do not let it boil). Remove from the fire, stir occa- sionall3’ until cool, add the cream, and pour into the mould pre- viously lined with the sponge fingers. Great care must be taken not to pour the cream into the prepared mould till it actually begins to set, otherwise the dish will be a failure. Set aside until cold. Turn oat on to a dish and serve. (41) ORANGE CHARLOTTE. ^ pint Orange Jelly (as per oz. Cox’s Gelatine. Recipe No. 5). Sponge Fingers. Strained juice of 2 Oranges. Grated rind of i Orange. ^ pint Double Cream. I oz. Castor Sugar

Cook this with the app: pantry check, scaling, and the assistant.